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Cohort study
Consuming meals prepared at home more frequently appears to reduce the risk of type 2 diabetes, weight gain and obesity
  1. Jean Adams1,
  2. Susanna D H Mills2
  1. 1University of Cambridge, Cambridge, UK
  2. 2Newcastle University, Newcastle upon Tyne, UK
  1. Correspondence to : Dr Jean Adams, Centre for Diet and Activity Research, MRC Epidemiology Unit, P.O. Box 285, Institute of Metabolic Science, School of Clinical Medicine, Cambridge Biomedical Campus, Cambridge CB2 0QQ, UK; jma79{at}

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Many public health strategies include promotion of cooking at home as a method to improve diet, and reduce obesity and diseases related to diet and obesity. However, a recent systematic review found that the majority of existing studies on the relationships between home food preparation and diet and health outcomes are cross-sectional, raising the possibility of reverse causation.1 The literature is also confused by poor conceptualisation and operationalisation of ‘home food preparation’, with many studies focusing on the behaviour of cooking, rather than consumption of food cooked at home.


This longitudinal analysis of two prospective cohort studies from the USA examined associations between frequency of eating meals prepared at home (MPAH) in 1986, and incidence …

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  • Twitter Follow Jean Adams at @jeanmadams

  • Funding CEDAR is supported by Medical Research Council (MR/K023187/1). JA is funded by the Centre for Diet and Activity Research (CEDAR), a UKCRC Public Health Research Centre of Excellence. Funding from the British Heart Foundation, Cancer Research UK, Economic and Social Research Council, Medical Research Council, the National Institute for Health Research and the Wellcome Trust, under the auspices of the UK Clinical Research Collaboration, is gratefully acknowledged.

  • Competing interests None declared.

  • Provenance and peer review Commissioned; internally peer reviewed.